Home | Sign In | My Account | Help

0 Items

Sub-Total: $ 0.00

1-888-388-6372 |

Equipment Parts

Parts by Manufacturer

Beverage Equipment Parts

Electrical Parts

Cooking Equipment Parts

Fryer Parts and Accessories

Furniture Parts

Gas Connectors

Gas Parts

Glass & Dishwasher Parts

Hardware

Hood Filters

Hot Water & Steam Parts

Ice Machine Parts

Jan/San Parts

Mixer Attachments

Prep Equipment Parts

Refrigeration Parts

Tools and Hardware

Kitchen Supplies

Dining Room Supplies

Restaurant Furniture

Restaurant Equipment

Plumbing Supplies

Janitorial and Restroom

Health and Food Safety

Disposables

Specialty Shop Supplies

Customer Favorites

Residential Kitchen

Clearance

Products by Brand

Join our email for $10 Off
*Exclusive News & Coupons*

Become A Fan

Follow eTundra

Click for the BBB Business Review of this Restaurant Equipment & Supplies in Boulder CO

Track Your Order

<< Return to Previous Page

Additional Images

1092 Offset Hydraulic Door Closer

Tundra No. 21314

Price:	$92.52

Manufacturer:	Kason
Model:	11092000008
Shipping Info:	Stock Item, Same Day Shipping M-F
Units:	Each

	Qty.

Features
• Offset 1 1/8" w/hook
• Hydraulic door closer
• Brakes movement, shuts door noiselessly & keeps it closed
• Recloses door opened as result of temperature-pressure build up
• Long wearing
• Will replace door closer with this number on back: 1092
• NSF certified
• Kason part#11092000008
• NSF certified

Specs

Material:

Steel

Account

Home
Sign In
My Account
Catalog Request

Company Info

About Us
Contact Us
Help
Shipping
Returns
Privacy Policy
News & Events
Careers

Extras

Feedback
Site Map
Newsletter Sign Up
Blog
10 Restaurant Marketing Tips
Affiliate program

What We Offer

Restaurant Design
Restaurant Openings
Restaurant Chains
Special Requests
Quick Order Form
Why Buy From Tundra?

The Back Burner Blog

E.M.P.L.O.Y.E.E.: How to Spell Hired in the Restaurant Industry

Any restaurateur knows that hiring the wrong employee can be very costly for business. Not only will a bad employee cost you literally, by spending the money to hire and train them and the employee that eventually replaces them, but the level of work they bring to the table in your restaurant can also be very costly.